Ingredients:

• 1 tablespoon olive oil
• 1 1/2 to 2 pounds lean ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar or wine vinegar
• 1/2 teaspoon ground cinnamon
• dash nutmeg
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt

Method

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8. (Source)

Notes

• If your beef isn't lean, leave out the olive oil.
• Most of the heads of cabbage in my store are pretty big. I used only 1/2 a head both times, and it worked great.

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2013-05-22: This turned out pretty good. Definitely a repeater.

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2013-05-27: Made it again today. Really pleased. This will now be a regular dish because it is so easy. Next time around I might use half ground pork.

Somehow, though, I'd like to make it a bit more hearty and savory. Not quite sure what is missing. Could probably thinking the sauce with some corn starch. Some carrots and celery would probably make it more savory, but I'm not sure how that would work with the cinnamon, but it would probably be okay.

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2013-07-13: still in Russia. Made another variation on this. This time I didn't use cabbage, but rather a pound of sweet yellow peppers. (Would have preferred spicy ones.) Half ground pork, half ground beef. Skipped the cinammon and nutmeg. Instead used a tablespoon of ground chipotles.

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2014-05-14: spices this time

• 1 tbsp ground cumin
• 1 tsp turmeric
• 1 tsp ground red pepper
• 1 tsp ground black pepper

Good. For guests I would take it down to 1/4 or 1/2 tsp of red pepper.

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2014-11-29: spices this time

• 1/4 cup sweet hungarian paprika
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground red pepper
• 1 tsp salt
• 6 cloves of garlic, minced

This was a good spice combo. I had added 1/2 cup of hot water to the recipe. Next time to make it thicker, avoid that. If it doesn't get thick enough, use tomato paste instead of tomato sauce. And if that doesn't work, maybe some corn starch to thicken it.

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2015-12-04: this time I used:

• 1 tbsp of ground chipotle
• 1 tsp of ground cumin
• 1/2 tsp of black pepper
• 1 tsp of salt

Good stuff.

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2016-10-02: This time I thought I would replace the tomatoes and tomato sauce with a can of green enchilada sauce, add four sliced raw jalapeños (seeded), added some cumin and I deleted the vinegar, salt, cinammon and nutmeg. In other words, I Mexicanized the dish. I like it. May repeat.

I recently downloaded an e-book entitled “Atkins Low Carb Diet Recipes” by Adam K. Randle. This recipe was the first one I tried. The book cost all of $1.99, so if I get even one repeatable recipe from it, it will be good. Actually, I think I'll get a bundle from this one.

So this recipe, Jello-Cream Mold, is kind of white trash. The gelatin is sugar free, but you add cream cheese and cream. You let it cool overnight.

The flavor is okay, but it tastes somehow... hm, how do I phrase this... hollow, I suppose. Real sugar has a flavor that its fake counterparts just don't have.